Mexican Scrambled Eggs (for the day after)

If you partied a little too hardy yesterday   If your Cinco de Mayo party lasted long into the night, and you woke with a little headache?   If you are feeling just a tad bit 'off',  then you should really try these  Mexican Scrambled Eggs.

You might be asking yourself right now, Hmmmm, Debbie, why do you say that?
Well, it isn't just because I'm participating  In  I Heart Cooking Clubs, featuring  Rick Bayless, who does  Mexican excelente.  No, it is because I know first hand.  Or second hand....they're just good for what ails you.  After you finish reading this to the very end, go check out   I Heart Cooking Clubs to see everyone's  Cinco de Mayo, feasts.  But you have to read all the way to the end first.   Go check them out....just don't go now.  Have a bit of patience, will ya.
Read mine first.

I first had these eggs at my son's house on the morning after my granddaughter's 2nd birthday  (just last fall).  My daughter-in-law woke up and said she didn't feel so hot (nothing serious, just  a headache ), so she was going to make some eggs. She asked if we wanted any.  At first I said no, but when she began chopping and dicing and heating tortillas...then they pulled out the Tapito, I KNEW I had to have some.
They tasted so good.  SO GOOD.  And they're nothing fancy.  Just a little bit of an ethnic twist on home cooking.

WHICH brings me back to Rick Bayless and the cookbook I own  (the only one),  Mexican Everyday.      I guess this cookbook  must really be what he touts it to be....every day kind of cooking!    In it, I found the recipe for the eggs.  He says  that his book is " a book of simple foundation recipes from the Mexican kitchen."  He goes on to say that "no doubt all of you, at one time or another, have enjoyed a big forkful of scrambled eggs shot through with Mexican Spirit!"
He's got that right!
So in the Mexican Spirit,  I present Mexican Scrambled eggs.  

Oh..but.....
Eggs. Scrambled.  They don't lend themselves to great photographs.   They're all..... scrambly.

Oh well, they taste good!

Mexican Scrambled Egg Tacos

or

Tacos de Huevos Revueltos a la Mexican

adapted from Rick Bayless, Mexican Everyday

3 garlic cloves

Fresh hot green chilies to taste  (Rick uses 2 serranos or 1 jalapeno.  I used the jalapeno),  stemmed and seeded, if you wish (I did wish) and cut into 3 or 4 pieces.  (I diced them)  (I also added some chopped red bell pepper)

1 medium white onion  (I used half a purple onion)

2 T vegetable or olive oil, fresh pork lard or bacon or chorizo drippings (I used oil and butter)

1 pound (2 med tomatoes), cored and cut into cubes

8 eggs

salt

cilantro

avocado

corn tortillas

hot sauce for serving

 Chop veggies chilies and onion and garlic, saute in oil for a few minutes, add tomatoes and cook until liquid is absorbed--about  4 minutes.  Add eggs and scramble slowly, until they are as done as you'd like.

Scoop into a serving bowl and sprinkle with the cilantro and avocado.

Serve with warm tortillas and hot sauce.

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Thank to my beautiful daughter-in-law, Mara!

They're great eggs!!  I am totally in love with them.

And one of the cutest mouses ever!!  My granddaughter, Cassie.